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Hello and an introduction

Dear All,

My name is Paul from the UK.

For the longest time I have been into food at home, though my knife collection probably doesn't reflect this! Despite most of them being pretty low end I've recently gotten into sharpening, trying my hand with Japanese water stones and had some really great results- hopefully I'll only get better with time. Although I'm certain it's obvious to all of you a sharp knife really does make a vast difference!

Mindful of the need to refine my technique, I am trying out a few different shapes and sizes of knife and practising whenever I can.

I come from an engineering family (although no blacksmiths) and hopefully will try my hand at making later on down the line, between us at home I think we have the prerequisite tools...

I look forward to reading, posting and getting to know you guys better.